Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature
Sign Up to like & getrecommendations! Published in 2018 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2018.02.001
Abstract: Abstract The ultrasonic microwave-assisted vacuum frying (USMVF) was properly designed and tested as a novel frying technique for potato chips at low frying temperature in this work. The USMVF was carried out by the combination… read more here.
Keywords: vacuum frying; temperature; potato chips; assisted vacuum ... See more keywords
Monitoring the Changes in Heat Transfer and Water Evaporation of French Fries during Frying to Analyze Its Oil Uptake and Quality
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DOI: 10.3390/foods11213473
Abstract: The effect of frying temperature on heat transfer, water loss kinetic, oil uptake kinetic, and quality of French fries was evaluated. With increasing frying temperature, the core temperature of fries increased, and the Biot number… read more here.
Keywords: oil uptake; heat transfer; frying temperature; water ... See more keywords